A complete collection of kimchi practices

Speaking of Chinese cabbage, what's the best way to pickle it? The pickled cabbage I pickled at home tastes slightly sour, spicy and sweet, crisp, appetizing and boring, and the method is simple. When your appetite is not very good, take out a few pieces of sauerkraut or pickled radish from your pickle jar, which will make your appetite big. Let's look down If you like cooking at home, I'll tell you how to pickle sauerkraut:

1, an indispensable pickle jar, which is the most important tool for pickling sauerkraut. If not, you have to find a bigger glass bottle to replace it, but you must find a way to seal it;

2. The essential raw materials for pickled sauerkraut are: a cabbage, a proper amount of pepper, spicy millet, garlic, ginger, high-grade liquor and so on.

In order to make sauerkraut taste better, I went to the supermarket to buy a bottle of pickled pepper. When pickling, I added a proper amount of wild pepper and pickled pepper juice to the pickle jar, and the sauerkraut tasted better. When I opened the jar, I had an appetite.

It is very important to deal with pickle jars. Before pickling, you need to put boiling water in the pickle jar, sterilize it, then pour out the water in the pickle jar and put it on the balcony at home to dry. There should be no water in the pickle jar, otherwise kimchi will fail easily.

5. Cut the cabbage in half, rinse it with clear water, slice the ginger, peel the garlic and cut it into granules. These ingredients need to be dried after cleaning, and raw water is not allowed.

6. Put a proper amount of water into the pot and bring it to a boil. Then add about 4 spoonfuls of white sugar and cook until the white sugar is completely melted;

7. After turning off the fire, put an appropriate amount of white vinegar, about half a bottle, and let it cool to make pickled sauerkraut in sweet and sour water;

8. Pour the cooled sweet and sour water into the sterilized and dried pickle jar, add the cabbage, ginger slices, garlic, pepper granules and salt we just prepared, stir them evenly with clean and oil-free chopsticks, add the whole bottle of pickled peppers and pickled pepper juice, and finally add a little high-alcohol liquor;

9. The juice in the pickle jar must overflow the ingredients in the jar. If the water is not enough, you can add a proper amount of pure water, white vinegar and salt, cover the glass cover of the pickle jar, seal it and put it in a cool and dark place.

10, usually sealed for 7-8 days, and you can check whether it is broken or hairy in 2-3 days. If it is hairy or tastes wrong, I suggest that you don't regret which ingredients, and you must give up the problematic kimchi on the premise of family health;